Green Mountain Grill - Pizza Attachment

[maesoph]

I have a Green Mountain Grill Ledge with Pizza Attachment or insert or whatever you want to call it. It does well, but I would like to get the top of the pizza more done without charring the crust on the bottom that is in contact with the stone. Does anyone have any help full hints on how to do this???? If I take the pizza out when the crust is done, there is virtually zero caramelizing of the cheese and other toppings on the top. If I wait until the top is done, then the crust on the bottom has a layer of char which degrades taste.

I've tried silicone mats and a few other things, but no luck so far.

 

[Brokenhandle]

Can't be of any help but I'll bump your thread so maybe someone will see it that can help.

Ryan

 

[JLinza]

Not sure about your cooker set up or if this will help your situation, but I put semolina down on my stone before putting the pizza on. Kind of acts like a little barrier for the bottom. Perhaps that could help? If that's not the answer your looking for I would assume something with the cooker set up is off, but I'm of no help there.

 

[nomoreusmc]

It sounds like your pizza is sucking the heat out of your stone\steel. It might be kind of counterintuitive but it sounds like you need more heat. And possibly a little more circulation (movement) of your heat.

Also make sure your stone is up to temp really well before throwing your pizza on. 50 minutes is the recommended warm up. It makes a huge difference!